Pot roast makes me remember my grandmother. I don’t think she ever had a crock pot, but I bet she would’ve liked it if she did. I’m ok admitting that no recipe compares to her sauerbraten (German pot roast), but since she’s gone now I have to settle with what I can get 🙂
- 1 can cream of chicken soup (cream of mushroom or cream of chicken and mushroom)
- 1.5 cups of water
- 5 lb pot roast
- Container of beef broth (as pictured, I used the whole thing. You want a minimum of 2-3 cans)
- Oscar Mayer Real Bacon Recipe Pieces (optional)
- 1 packet of Knorr sauerbraten pot roast recipe mix (I have to special order this from my store, but they used to stock it by the gravy pouch mixes)
- Fresh carrots
- 1 large can of new potatoes
- Salt & Pepper to season
- In a slow cooker, mix cream of chicken soup, sauerbraten mix, and water.
- Please pot roast in the slow cooker and coat with the liquid mixture.
- Add the beef broth and then a generous pour of cooking sherry on top.
- If needed, top off with water.
- Cook on the low setting for 8-9 hours. *see below*
- When you have about 2-3 hours left, add the carrots. (They should be fully cooked and soft through before serving)
- When you have about 1 hour left, add the potatoes and the bacon pieces.
- After it is done cooking, I remove about half of the liquid mixture to a saucepan and thicken it on the stove top by whisking in some flour. Serve this gravy on the side.
- Meanwhile, thinly slice your pot roast. It’s easier for me to season the meat at this step. I don’t like to sear it before cooking (why dirty another pot, right?) so adding the salt after is ok too.
- Once it is sliced, spoon some of the thin sauce (from the crock pot bowl) over the pot roast and veggies. Serve warm.